Ardiansyah, Filki (2023) PENGARUH VARIASI SUHU PENGERINGAN DAN KONSENTRASI EKSTRAK KULIT BATANG KAYU MANIS (Cinnamomum burmannii) TERHADAP KUALITAS GULA SEMUT AREN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Palm sugar is one of the agricultural products from the palm tree which grows well in the tropical regions of Indonesia. Cinnamon bark can be used as an extract in making palm sugar because it contains antioxidant compounds. This study used a factorial complete randomized design. The first factor is the drying temperature variation which consists of 3 levels, namely 50, 70, and 100 derajat celcius. while the second factor was the concentration of cinnamon bark extract which consisted of 3 levels namely 0, 5, and 10%. The purpose of this study was to determine variations in drying temperature and the addition of cinnamon bark extract concentrations that could produce the best quality palm sugar. The quality of palm sugar is known through analysis of water content, antioxidants, reducing sugars, total sugars, and non-reducing sugars. Based on the research results, it was found that variations in drying temperature had a significant effect on the value of antioxidants, reducing sugars, non-reducing sugars, and total sugars. Cinnamon bark extract concentration significantly affected antioxidants, reducing sugars, non-reducing sugars, and total sugars. The interaction between variations in drying temperature and the addition of cinnamon bark extract had a significant effect on the parameters of antioxidants and reducing sugars. Keywords: Palm Sugar, Cinnamon, Concentration, Drying Temperature, Extract
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Gula aren merupakan salah satu hasil pertanian dari pohon aren yang tumbuh baik di daerah tropis Indonesia. Kulit kayu manis dapat digunakan sebagai ekstrak dalam pembuatan gula aren karena mengandung senyawa antioksidan. Penelitian ini menggunakan rancangan acak lengkap faktorial. Faktor pertama adalah variasi suhu pengeringan yang terdiri dari 3 taraf yaitu 50, 70, dan 100 derajat celcius. sedangkan faktor kedua adalah konsentrasi ekstrak kulit kayu manis yang terdiri dari 3 taraf yaitu 0, 5, dan 10%. Tujuan dari penelitian ini adalah untuk mengetahui variasi suhu pengeringan dan penambahan konsentrasi ekstrak kulit kayu manis yang dapat menghasilkan gula aren kualitas terbaik. Kualitas gula aren diketahui melalui analisis kadar air, antioksidan, gula pereduksi, gula total, dan gula bukan pereduksi. Berdasarkan hasil penelitian diketahui bahwa variasi suhu pengeringan berpengaruh nyata terhadap nilai antioksidan, gula pereduksi, gula bukan pereduksi, dan gula total. Konsentrasi ekstrak kulit kayu manis berpengaruh nyata terhadap antioksidan, gula pereduksi, gula bukan pereduksi, dan gula total. Interaksi antara variasi suhu pengeringan dan penambahan ekstrak kulit kayu manis berpengaruh nyata terhadap parameter antioksidan dan gula pereduksi. Kata Kunci : Gula Aren, Kayu Manis, Konsentrasi, Suhu Pengeringan, Ekstrak | |||||||||
| Uncontrolled Keywords: | Keywords: Palm Sugar, Cinnamon, Concentration, Drying Temperature, Extract | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Filki Ardiansyah | |||||||||
| Date Deposited: | 20 Mar 2023 15:11 | |||||||||
| Last Modified: | 20 Mar 2023 15:11 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/22809 |
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